German chocolate layered cake (Printable)

Moist chocolate cake layered with luscious coconut-pecan frosting, offering a sweet and nutty indulgence.

# Ingredient List:

→ Cake

01 - 2 cups all-purpose flour
02 - 1 3/4 cups granulated sugar
03 - 3/4 cup unsweetened cocoa powder
04 - 1 1/2 teaspoons baking powder
05 - 1 1/2 teaspoons baking soda
06 - 1 teaspoon salt
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 1/2 cup vegetable oil
10 - 2 teaspoons vanilla extract
11 - 1 cup boiling water

→ Coconut-Pecan Frosting

12 - 1 cup evaporated milk
13 - 1 cup granulated sugar
14 - 3 large egg yolks
15 - 1/2 cup unsalted butter, cubed
16 - 1 teaspoon vanilla extract
17 - 1 1/3 cups sweetened shredded coconut
18 - 1 cup chopped pecans

# How to Prepare:

01 - Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
02 - In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
03 - Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
04 - Stir in boiling water carefully; batter will be thin.
05 - Evenly divide batter among prepared pans.
06 - Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - In a medium saucepan over medium heat, whisk evaporated milk, sugar, egg yolks, and butter.
09 - Cook, stirring constantly, until mixture thickens, about 12 minutes.
10 - Remove from heat. Stir in vanilla extract, shredded coconut, and chopped pecans. Cool until spreadable, about 30 minutes.
11 - Place one cake layer on serving plate and spread one-third of the frosting over it. Repeat with remaining layers and frosting, finishing with frosting on top. Optionally frost the sides.

# Expert Advice:

01 -
  • The frosting is cooked, not whipped, which gives it that distinctive thick, fudgy texture that sets this cake apart from every other chocolate cake.
  • It's surprisingly forgiving—the thin batter might seem wrong, but that hot water creates the most tender crumb you'll ever bite into.
  • Three layers might sound intimidating, but the payoff is a showstopper that genuinely impresses without requiring a culinary degree.
02 -
  • The frosting continues to thicken as it cools, so if it seems too soft when you're spreading it, give it another ten minutes and it'll firm up—rushing this is the only real mistake you can make.
  • Room temperature ingredients are non-negotiable here; cold eggs and milk won't emulsify properly into that batter, and you'll end up with a gritty texture.
  • The thin batter isn't a mistake—it's what creates that impossibly tender crumb that makes people come back for seconds.
03 -
  • If your frosting seems too thick when it's time to spread, you can gently warm it over low heat for a minute or two, stirring constantly, to get it back to spreadable consistency.
  • The boiling water in the batter comes from an old technique that home bakers perfected decades ago—it's the secret to why this cake stays moist longer than almost any other chocolate cake you'll make.
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